Sometimes you just need a new recipe.
Baked Teriyaki Chicken
4 6oz. bone-in, skinless chicken breasts
1 tbsp. water
1 tbsp. cornstarch
1/3 cup brown sugar
1/2 cup soy sauce (GF version if needed)
1/4 cup rice wine vinegar
1 inch piece ginger, whole
2 cloves garlic, minced
Pinch black pepper
-Preheat the oven to 400 degrees..
-In a small sauce pan add the brown sugar, soy sauce, vinegar, ginger, garlic and pepper . Mix the water and cornstarch together and add. Bring to a simmer and let simmer until it thickens, about 4-5 minutes.
-Place the chicken, breast side up, in a baking dish covered with tinfoil. Pour two thirds of the teriyaki sauce over the chicken. Save the remaining sauce for drizzling over the chicken before serving.
Bake the chicken for 45-60 minutes until cooked completely and juices run clear.